Blueberry Lemon Loaf

Recipes

Blueberry Lemon Loaf

Why is it that blueberries and lemons go so well together? Whatever it is, I'm sure happy they like each other so much :)Blueberries are and awesome source of Dietary Fiber, Vitamin C, Vitamin K and Manganese. Berries such as blueberries, cranberries, strawberries and raspberries are rich in disease-fighting phytochemicals that prevent and even reverse serious diseases like cancer, diabetes, heart disease, stomach ulcers and even help lower cholesterol levels. Berries contain a variety of phyrohemicals and antioxidants - many of these are what give the plants their color but they also add a sense of flavor to the berries. These phytonutrients are extremely powerful compounds for supporting optimum health.

YAY BLUEBERRIES!

Here is what I used:

1/4 cup non-dairy butter (Earth Balance)

1/2 cup sugar

1 tsp egg substitute + 1T of water

1 cup non-dairy milk (Almond Breeze Unsweetened Original)

1/2 teaspoon vanilla extract

1 tsp lemon extract

1/4 c. Lemon juice

2 cups flour

1 teaspoon baking powder

1/4 tsp. salt

1 c. blueberries (frozen wild blueberries)

1 T oatmeal (for garnish)

Here is what i did:

Pre-heat the over to 350*F

In a large bowl:Beat together the non-dairy butter and sugar until creamy.

In a small bowl or mug, beat together the egg substitute and water until frothy. Beat the "egg" into the butter/sugar mixture.

Add in the non-dairy milk, lemon juice and extracts

In a separate bowl:Combine flour, baking powder, and salt.

Slowing mix together wet and dry ingredients until dry ingredients are moistened.

Fold in blueberries.

Grease a bread pan and scoop the content of the bowl in.

Sprinkle with oatmeal to make it look pretty!

Bake loaf for 50-55 min.

*WARNING* While making this loaf you kitchen will smell AMAZING. Please refrain from eating the bread until it has at least cooled a little as to not scorch your mouth. People, I'm speaking from personal experience here.